This recipe is a repeat of last summer’s ice cream post from when I first started blogging. I looked back and was pretty much repulsed by the look of my photos. I knew it was time to do it over. I would show you a thumbnail so you can compare the two but I rather not; too embarrassed. So, this time with a better camera, better lighting and learned tricks on how to shoot frozen desserts without having it melt everywhere, I think I did a better job.
Nevertheless, despite the atrocious look of the previous photos, this ice cream is one I can say I love! And what matters even more, Wes loves it too. He claims he doesn’t have much of a sweet tooth, I think he just has better control than myself, but as soon as I told him he could have it, boyyy did he dive right in!
With his lips stained red and a huge smile greeting me at the door, I immediately knew what he had. And believe me when I said he dove right in because he didn’t hesitate after I told him just 15 minutes away from home entering the 1 train. And you see, I love that. It brings true joy to know he enjoyed something I made. We all know he’s my toughest critic.Print
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 3/4 cup heavy cream
- 1 tablespoon red velvet extract or red food coloring
- In medium bowl, whisk sugar, cocoa and salt.
- Add milk, cream and extract and whisk until combined.
- Cover red velvet mixture and refrigerate for 1-2 hours or overnight.
- Pour into the ice cream machine according to the manufacturer’s directions. NOTE: if recipe calls for more batter than your machine’s limit, divide batter. Remember freezer bowl must be cleaned and refrozen prior to each subsequent use.
– For thicker ice cream, place into an air tight container and freeze for 2 or more hours. – If making by bag version, you may follow the same quantities of ingredients. Divide batter into smaller portions into the sandwich bag to prevent overflow.